These are the world’s best vegan brownies, complete with a crisp top and a rich, fudgy center. You’ll love how these tasty chocolate brownies are gooey in all the right places! I use applesauce and coconut oil in this recipe to make my brownies chewy on the inside. There’s even an option to make them gluten free! Make these ultimate brownies today and enjoy the deliciousness for yourself!
I’m on a mission to show that good vegan eats can include delicious and tasty foods like my new favorite, these Best Vegan Brownies. I call them “best” because, well, in my book that’s what they are, the ultimate best brownies!
These cocoa brownies are made with Dark Chocolate throughout. That’s amazing, because A recent study shows that including dark chocolate can be beneficial for your heart. That’s good news for these simple, moist brownies…and for those of us who get to eat them.
How to Make Vegan Brownies
To make veggie brownies from scratch, first melt the choc chips with vegan butter and coconut oil in a microwave. Stir it all together and then set aside.
Add the applesauce, sugar, flaxseed, cornstarch, plant-based milk, vanilla, and water. Stir these all together and then set aside. Use whatever plant-based milk you like (such as soy milk), but I use almond milk.
Next, combine the dry ingredients, including flour, cocoa powder, and salt.
Finally, combine the dry ingredients in another bowl and then add that along with the chocolate chips in the wet ingredients. Stir until just combined.
Once those chocolate chips are stirred into the batter, simply pour it into a prepared pan and bake.
This recipe makes a generous serving of vegan brownies. You can reduce it by half and bake it in a square baking pan if you prefer a smaller batch.
I have experimented with adding a frosting to these homemade brownies, but they’re plenty sweet on their own.
Does this recipe taste like coconut oil?
I get this question a lot. I have tested several ingredients in this recipe to achieve what I consider to be the best ever vegan brownies. The thing is, brownies are a high fat type of recipe. That’s how you get the super fudgy consistency.
I experimented with using half vegan butter and half peanut butter, but in the end, coconut oil won out at delivering the best brownie consistency. But does it leave the brownie tasting like coconut?
The answer is no. The trick, however, is to use extra virgin coconut oil. It’s been refined more and one of the results is to remove that coconut flavor. That said, if you don’t have EV coconut oil available, the flavor of the chocolate in this recipe should result in only mild coconut flavor at the very most.
Vegan Brownies with Applesauce
I use apple sauce in this brownies recipe to serve as both an egg replacer and to add more moisture to the brownies. I always use unsweetened applesauce in my baked goods to help add moisture, tenderness, and just a hint of flavor.
Should I use a glass or metal pan?
Use whatever you have on hand but there will be a difference. The metal pan will create a crisper edge. If you choose a glass pan, you may want to cook it a few extra minutes to make sure it’s done all the way through.
How do you substitute eggs in brownies?
It’s easy to makes these vegetarian brownies with no egg. Here are some of my favorite options:
- One tablespoon ground flaxseed combined with three tablespoons water is equal to one egg
- One-quarter cup applesauce equals one egg
- One-quarter cup mashed sweet potatoes works wonders as an egg replacement in brownies.
To get the quantity right, a batch of brownies to fit a 9 X 13 inch dish requires 3 eggs. I don’t like to add that much flaxseed to a recipe so that’s why I call for a combination of both applesauce and ground flaxseed.
How do I cut brownies without tearing them?
First, be sure to let these brownies cool before cutting. They come out of the oven thick and hot and can be a little crumbly as a result. They will become more firm as they cool.
Second, I recommend keeping a cup of hot water and a paper towel next to the brownies when you’re cutting them. Using a butter knife, dip the knife in the hot water and then cut the brownies. I find the brownies cut like butter when using this technique.
Alternatively, you could refrigerate or even freeze the brownies (not until frozen, but just long enough that they firm up) and then slice.
How long do Vegan Brownies last?
Vegan brownies can last up to a week when stored in an airtight container. You can also leave them out at room temperature for up to 3 days in a sealed container.
To freeze, allow vegan brownies to cool completely and then slice. Place individual slices on a tray and place the tray in the freezer. Once the brownies have frozen, transfer to a freezer bag. They will last one month in the freezer when stored properly.
Can these brownies be gluten free?
You can make these brownies gluten free by substituting gluten free baking mix in place of the flour listed in the ingredients below.
How can you make these brownies more healthy?
It’s a good idea to keep an eye on health when you’re making your meals and desserts. As the recipe stands currently, it has 278 calories per brownie. You can substitute Swerve for the sugar (1:1) works great.
In addition, you can use mashed avocado in place of the vegan butter. Simply cut an avocado in half, remove the pit and scoop out the flesh. Then mash it in a bowl.
Love Vegan Chocolate Desserts?
Me too! Be sure and check out my Vegan Chocolate Wacky Cake recipe. It’s a go-to favorite because it’s so easy to whip up any night of the week! You’ll also get a kick out of my Vegan Chocolate Chip Cookies!
Speaking of easy, you’ll love these Easy Vegan Chocolate Croissants for a random weekend breakfast! You may also want to try my Vegan Black Bean Brownie recipe if you’re looking for a healthier version.
Finally, my Vegan Chocolate Sheet Cake recipe is so seriously good! I adapted it from my mom’s recipe she’s used for years. We LOVE it!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Brownies
Ingredients
- 1 1/4 cups dairy-free chocolate chips , divided
- 1/2 cup vegan butter , cut into cubes
- 1/2 cup extra virgin coconut oil
- 1/2 cup applesauce
- 2 cups granulated sugar
- 1 tablespoon ground flaxseed
- 2 tablespoons cornstarch
- 1 cup plant-based milk
- 4 tablespoons water
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 F degrees. Lightly grease a 9×13 baking dish.
- In a large, microwave-safe mixing bowl, combine 3/4 cup chocolate chips, vegan butter, and coconut oil. Cook for 1 minute. Set aside until the chips have melted. Stir to combine.
- Add the applesauce, sugar, milk, water, cornstarch, ground flaxseed, and vanilla. Stir to combine. Set aside.
- In a separate bowl stir together the flour, cocoa powder and salt. Pour the flour mixture into the bowl with the chocolate ingredients along with remaining chocolate chips. Stir until just combined. Do not over mix.
- Spread the batter into the prepared baking dish. Bake 40 – 45 minutes. For more gooey brownies, remove from the oven at 40 minutes. Otherwise cook for 45 minutes.
- Let the brownies cool completely before slicing.
Enjoy!
The vegan brownies look irresistible. I definitely see myself making a batch in the very near future. 🙂
Yeah! Let me know how it goes! Once you have an easy vegan brownie recipe that you love, there’s no going back! 🙂
These look beautiful and delicious! Brownies are my favorite.
I know what you mean, I hate to be a pushy vegan, but whenever my friends eat something I bake and their eyes get all big when I tell them it’s vegan, I just want to say “See? Who needs the animal products!” Vegan and proud!
Yes, Ruby! I swear I think most people I meet believe vegans subsist on an assortment of nuts, twigs, and maybe chopped carrots. I always think, wait ’til they see the great vegan food we eat!
These look amazing and I can’t wait to make them!! Do you think it will make a difference if I make them with almond milk, instead of soy?
Hi Candy Rae. Love your name!
You know what? I’ve never had a problem subbing almond milk for soy. I say go for it! And then let me know.
These vegan brownies look so good.
Thanks, Kate!
There is a tidal wave of consciousness sweeping across the land. Here are two uplifting videos to help everyone understand why the number of vegans has doubled in less than 3 years and why so many are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
Marly, these look incredibly yummy!!
Thanks, Jen!
I made these today and they are insanely awesome! They are not just the best vegan brownies, they are the best of any brownie! They are very rich and fudgy. Will be serving these to a bunch of non-vegans and I know they will love them.
Ah, thanks so much! So glad you loved the vegan chocolate brownies! Rich and fudgy brownies are the best!
Made these vegan brownies yesterday…OMG the best Brownie ever! And I used almond milk.
I’m so glad you loved these easy vegan brownies! I agree with you – they are the best!
I am not vegan but I try to eat as healthy as possible. Do you think these would work if I use organic buttermilk from grass-fed cows and butter instead of margarine? Margarine is SO BAD for you!! Do you know (I’m assuming you don’t) that it’s only one molecule away from being plastic? There’s no way your body can process that. I also try to stay away from soy as much as possible. 🙂
Hi Suzette. Thanks for your comment! I don’t eat butter or buttermilk made from cows (or other animals) because of the way animals are treated on factor farms, but also because those products have cholesterol. The thing about vegan products it that there is no cholesterol involved. That’s great! However, I agree that it’s always important to be concerned about what we’re eating. I recommend the use of margarine but in moderation. And I’m picky about what margarine I use. If you wanted to use something besides margarine, I would recommend coconut oil. Earth Balance even makes a coconut spread that is perfect for brownies or baked goods. I sometimes will do half margarine and half peanut butter too. You can also use vegetable oil in place of the margarine. Thanks again for your comment. Best wishes!
Marly
The vegan brownies look delicous. But I do have a question. I thought chocolate chips were made with milk. How is that vegan if they are? Thanks
Hi Cheryl. Not ALL chocolate chips have dairy in them. For example, Baker’s has some chocolate chips that are dairy free. There are also several brands that offer dairy-free chocolate chips in health food stores.
Your brownies look amazing!!!!! I was wondering if you have ever made them with a different kind of flour. My son has a wheat allergy. Just thought I would ask in case someone else has had experience with other flours…. rice or spelt or other?
You can make these into gluten free vegan brownies by substituting gluten free baking flour for the all purpose flour!
My friend and I made these vegan brownies the other night. These have to be the best brownies, ever– vegan or not! Even my friend and grandmother, who are not vegan, loved them! Instead of soy milk, though, we used plain almond milk and forwent the vinegar. We also left off the frosting. I honestly think the frosting might have been too much, because these brownies are super moist and rich! I’m definitely going to be making these for our summer family picnics, and cannot wait to see the surprised looks on peoples’ faces when I tell them “they’re vegan!”. Thanks for sharing this delicious recipe!
Thanks Jeanne! And I love all the little changes you made to this vegan brownie recipe. Sometimes I’m in the mood for something over the top sweet. Did I just say “sometimes?” OK. Well, I’m always in the mood for that, but other times I find a way to hold back and enjoy life without a little frosting. I’m glad you like it that way too!
Okay, this may sound silly….but doesn’t margarine have milk product in it? To be sure, I looked at the ingredients in the margarine at the store tonight when I was buying the stuff to make these brownies. It specifically says milk on the label. Is there a certain brand that doesn’t? Do they make any from soy or almond milk? Help! I went vegan last spring and couldn’t be happier! Also, on a side note, does anyone have a favorite egg substitute they use in baking? I always do the flaxseed meal egg-but in my muffins today, it dominated the taste. I bought a new bag of flaxseed incase it had (for some reason) gone ad early. I keep it in the fridge?
This is not a silly question at all. There is vegan margarine out there. If you look at the salt-free Fleischman’s, it appears to be dairy-free…and reasonably priced. I believe Blue Bonnet lite is also dairy-free, but I do not prefer baking with it because it doesn’t provide the right kind of texture in baked goods. There is also Earth Balance which has both margarine and vegetable shortening that is vegan. From time-to-time we have found certain store brands will be “accidentally” dairy-free as well. It takes looking at the carton.
Flax seed is my go-to favorite egg replacer because in addition to providing some bonding action, it adds Omega 3s as well. We keep our ground flax seed in the freezer…even though we go through it relatively fast! You only need about 1 tablespoon of ground flax seed combined with about 3 tablespoons of water to replace one egg. I wouldn’t think that would have much of an influence on the taste of your muffins, but you could always try adding additional flavoring like cinnamon, orange zest, etc. Alternatively you can use 1/4 cup of whipped tofu or even a mashed banana to serve as a good egg replacer.
I hope that’s helpful. Congrats on your vegan journey! Marly
So I did this vegan brownie recipe completely vegan…and it turned out GREAT! Everyone loved it(and I am the only one who is vegan, ha!) It also was gluten free, which is a pretty cool bonus. I used almond milk instead of soy, and used 1 cup of soy flour and 1/2 cup whole grain(GF) flour. This worked out perfectly to replace the white all purpose flour, plus it added protein and nutrients! Thanks for the recipe, I took it to our bible study group, and only told them it was vegan AFTER they ate it! No complaints, only compliments =)
I’m so glad to hear you and your friends loved this vegan brownies recipe! Also, I love how you adapted it, including transforming them into vegan gluten free brownies too!
These vegan brownies are very good but very rich and a bit too sweet for me.
I think sweetness in a vegan brownie is the most variable ingredient. I recommend trying them again and reducing the sugar by at least a quarter. You could also try using something like coconut sugar or Swerve to reduce the sugar load.
Do you have to put soy buttermilk and soy milk together or can you just put soy milk in? I don’t know where to find soybuttermilk.
I just use soy milk and add 1 or 2 teaspoons of apple cider vinegar. Works like a charm!
I love the V banners on these vegan brownies! That is an excellent idea! I also agree with the pushy vegan/pushy carnivore statement!
Thanks! I needed it to stand out as a vegan brownies recipe so I think that did the trick!
I don’t really like peanut butter, is the taste prominent in this recipe?
Hi Alyssa. I have made this recipe and asked people after they tried if they could taste the peanut butter and so far no one has answered yes. I think the flavor of the coconut oil and the chocolate overrides the peanut butter. It was my goal to use the peanut butter as a healthier source of fat, without adding a peanut butter flavor. Hope this helps!
These brownies are delicious! They are rich and fudge and if I didn’t know they were vegan, I never would have guessed it. I’m not vegan or even vegetarian but still found these very satisfying. Yum!
Thanks, Karen! So glad you liked these brownies! ❤️